Whisk eggs and sesame oil in a large jug. Season with pepper. Heat ½ tsp olive oil in a non-stick frying pan (18cm base) over a medium heat. Ladle approx. 2 tbsp of egg mixture. Swirl to coat base of pan. Cook for 30 seconds, or until golden on base and nearly set
Gently turn over with a spatula. Cook for a further 30 seconds. Remove to a plate. Keep warm. Repeat with remaining egg mixture to make 8 omelettes. Set aside to keep warm
MINCE FILLING
Combine sauces in a jug with 3 tsp water
Heat oil in a large, non-stick frying pan over a high heat. Add mince, garlic and ginger. Cook, stirring to break up mince, for about 7 minutes, or until mince is golden
Add half the sauce mixture and carrot. Heat through. Remove from heat. Stir in sprouts and coriander. Season with salt and ground white pepper
Divide mince mixture into 8. Place one omelette onto a plate and spoon on portion of mince mixture down centre of an omelette. Roll up to enclose. Repeat with remaining omelettes and mince mixture
Drizzle remaining sauce and sriracha over omelettes. Garnish with coriander leaves
Tips & Hints:
Replace carrot with grated zucchini.
Mince mixture can be made ahead. Refrigerate, covered. Reheat in microwave. Stir through carrot and sprouts just before serving.
A non-stick frying pan is essential to make omelettes.
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